Shrimp stuffed peppers
Black bean is a traditional dish but this is our modern twist on it. We like to stick with bite-sized pieces to make it easy to eat and share. From Mak at D6
- 12 king prawns
- 4 teaspoons sesame oil
- 2 green peppers
- 2 red peppers
- 2 tablespoons potato starch
- 2 cloves garlic
- 1 thumb-size piece of ginger
- 2 red chillies
- 160ml chicken stock
- 2 spring onions
- 4 tablespoons black beans
- 20ml white wine
- 4 tablespoons dark soya
- 2 teaspoons oyster sauce
Keep the heat low as the prawns and peppers can burn easily.
- Mince up prawns in a food processor, add a pinch of salt, a pinch of pepper, and 2 teaspoons of sesame oil.
- Chop the top and bottom off each pepper and cube so that you’re left with about 1 inch curved pieces of peppers into which the filling can go.
- Using your finger, lightly coat the inside of the peppers with a bit of potato starch so that the minced prawn will stick and stuff the peppers with the prawns.
- Dice the garlic and ginger and chilli.
- Prepare the chicken stock so that it’s hot and ready to go.
- Heat up a wok and add oil, then add your stuffed peppers (prawn side down).
- Turn your cooker down to a low heat and let the peppers cook through without burning them. Once the prawn is pink, remove from wok.
- In the same wok, add your ginger, garlic, chilli, spring onion and black beans.
- Put the stuffed peppers back in the wok and cover with chicken stock.
- Add a pinch of salt and pepper, the dark soya sauce, oyster sauce, 2 teaspoons of sesame oil and white wine.
- Add half teaspoon potato starch to thicken up the sauce and serve.
Recipe Series: Year of the Goat
Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 mark their first year in business with a modern take on some party dishes.
Recipes in this series: